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I thought this when I realized just how much flour was in the 25 lb bag I bought, but if you make a habit of baking even once a week, you end up going through i

• vkou 7y ago
  My wife and I have gone through more flour in the last two months than we have in the past five years. We've probably used 20 lbs of it, already. Edit: We, of course, could not find any at the groceries, as of a few weeks ago. So, instead of buying two ten-pound bags, since none were available, we went to a restaurant supply store, to buy a fifty-pound bag... There were no lines, no shortage of product on the shelves, and if they sold it in smaller portions, we would have happily bought less. On the bright side, we are now a strategic flour reserve for our friends and relatives.
  • favorited 7y ago
    If you're buying in industrial portions, you should consider freezing it in batches to kill any weevil eggs. The larger of a batch you have, the more likely there are eggs in there. Most bakers, pizzerias, etc. will use the flour fast enough that they won't hatch, but a home baker might not be so lucky... https://www.thespruceeats.com/how-to-store-flour-1389337 https://www.thespruceeats.com/how-to-store-flour-1389337
  • kaybe 7y ago
    That's the thing though, at least here there is no general shortage of flour, but there is a shortage of small 1-kg packages, while the demand for large bags has gone down. Some local bakeries made their own smaller batches for sale as a result.
• MereInterest 7y ago
  Exactly. My usual weekly recipe uses about 850-900 grams of flour, so I go through a 25 pound bag every 3 months or so. This has been roughly consistent for the past 2 years.